French “Canadian” Tourtière

A traditional Tourtière (meat pie) served customarily on Christmas Eve in Lower Canada. I saw this recipe and looked at the background on it.  Back in the day the pie was made with game meat, rabbit or moose; it was eventually turned over to Pork, but with the pork being such a dry meat other meats were added to keep the pie moist.  Ideally you would use 1/3 veal 1/3 beef and 1/3 pork. The dish is a striking presentation and it had a wonderful earthy tone to it.

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½  pound lean ground pork

½  pound lean ground beef

½  pound ground veal

1 onion, diced

1 clove garlic, minced

1   teaspoon salt

½  teaspoon dried thyme, crushed

¼  teaspoon ground sage

¼  teaspoon ground black pepper

1/8 teaspoon ground cloves

1 egg and 1 teaspoon of water mixed (Eggwash)

1 recipe pastry for a 9 inch double crust pie (Here) Just double the recipe for the crust!

 

Sometimes you can buy a prepackaged mixture of the veal and pork in the meat section of the store. Otherwise use equal parts beef and pork. You can also use the pre-made pie crust in the freezer section of the grocer.

 

Preheat oven to 425 degrees F

 

In a saucepan, combine pork, beef, veal onion, garlic, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

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Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. I cut out leaf shapes and placed them next to the holes.  Brush the pie top with egg wash. Cover edges of pie with strips of aluminum foil.

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Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

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I particularly enjoyed the flavors of the meal. Occasionally there is cinnamon in the recipe, but my better half does not like cinnamon so I omitted it and I don’t think it made a difference.

 

I hope you enjoyed the recipe, if you should want to reach me feel free to email me at lauralovingLife@hotmail.com

 

Bon Appétit.

 

LauraLovingLife

 

 

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